- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 6 large garlic cloves, minced
- 1 tablespoon minced peeled ginger
- 1 1/2 tablespoons paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/8 teaspoon ground cinnamon
- 2 cups (or more) water
- 2 cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans
- 1/2 cup canned diced tomatoes in juice
- 1/2 cup chopped fresh cilantro stems
- 1 lemon, quartered, thinly sliced
- 2 tablespoons (or more) fresh lemon juice
- 4 chicken leg-thigh pieces, skin removed, thighs and drumsticks separated
- 2 chicken breast halves with bones, skin removed, each cut crosswise into 2 pieces
- 3 medium carrots, peeled, cut into 2-inch pieces
- 2 cups 2-inch pieces green beans
- 1/4 cup chopped fresh mint
- Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes. Add paprika and next 5 ingredients; stir 1 minute. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
- Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.